Chinese Steamed Egg Recipe | The Worktop

Chinese Steamed Egg

Chinese Steamed Egg (also known as Chinese Steamed Egg Custard) is a healthy breakfast. Learn how steam eggs Chinese style, as well as useful tips and tricks. This is an easy recipe that takes 15 minutes to make, and is a unique way to have steamed eggs for breakfast. 
Course Eggs
Special Diet Dairy Free, Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2 bowls
Calories 125kcal
Author The Worktop


  • 4 medium eggs
  • 1 1/4 - 1 3/4 cups water, vegetable, or chicken stock (approximately, as it will depend on the volume of your eggs) - lightly warmed
  • 1 pinch salt (optional)

For topping

  • chives - finely chopped
  • sesame oil
  • soy sauce (use tamari for GF)
  • hot chili oil


Determine how much stock or water you need

  • First you need to determine how much water or stock you will need. As eggs differ in size, the amount will depend on the volume of the eggs that you use for this recipe. I can give you a guide, but if you want perfect Chinese Steamed Eggs, it's best if you measured your eggs. 
    In a medium bowl, lightly beat the eggs together with a fork. Measure out and take note of the volume of the eggs (cups or milliliters). If you have a 2-cup measuring cup, you can beat the eggs directly into the cup to get a measurement. My four eggs totaled 200 milliliters (just under 1 cup). 
  • The amount of water or stock you will want is between 1 1/2 to 2 times the volume of the eggs. So if you have 200 milliliters of egg, you could use between 300 - 400 milliliters of water, depending on your preference. 300 milliliters of water or stock will give you a firmer texture than if you were to use 400 milliliters. 
    For reference, in the photos, I used 300 milliliters of water.  

Make the Chinese Steamed Eggs

  • Slowly mix the water in with the eggs. Mix in salt if using. 
  • Carefully pour the eggs through a fine mesh strainer and evenly divide into two bowls. The strainer will catch any larger pieces of the egg, as well as break apart much of the bubbles or foam that may have formed. If you have the time, allow the egg to sit for a few minutes so any remaining bubbles on the surface pop. 
  • Cover the eggs with aluminum foil. This is to prevent any water droplets from the steamer from falling directly onto the eggs, making the surface of the steamed eggs rough. 
  • Gently place the bowls onto a prepared steamer. Steam over low heat until the eggs are set, about 10-14 minutes, depending on the shape and depth of your bowls. For reference, in the photos, the eggs were steamed for 12 minutes. 
  • Carefully remove from steamer and garnish with desired toppings. Serve warm. 


If you do not have a steamer, you can make a DIY steamer. See above in the post for a detailed description. 
You can use either a DIY steamer, a bamboo steamer, or a purpose-built steamer.


Calories: 125kcal | Carbohydrates: 0g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 327mg | Sodium: 144mg | Potassium: 121mg | Sugar: 0g | Vitamin A: 475IU | Calcium: 49mg | Iron: 1.5mg